Semi-synthetic flavor enhancer. It is obtained from the sodium salt of Glutamic Acid by bacterial fermentation of residual sugars of vegetable or animal origin. Its taste is different from salty, sweet, sour or bitter, for that reason it receives the name of umami, the fifth flavor, which means tasty in Japanese. By itself it does not have a pleasant palate and needs other aromas to enhance the food. It is applied as an increased substitute for salt. The consumption of this additive activates the neuronal receptors that incite the brain to feel that it wants to continue eating more of this product, which is why it is very often used as an ingredient in unhealthy food products and in highly industrial ultra-processed products. It is widely enjoyed in Asian cuisine and in oriental recipes, with China being the largest producer and consumer country in the world.